Ingredients
Scale
- 6 all beef hot dogs (I like Nathans or Ball Park)
- ketchup
- 6 hot dog buns
Instructions
- Fill a large pot with water and bring to a boil.
- Remove hot dogs from the packaging and place them on a cutting board.
- Start by cutting the “nail” shape at the top of the hot dog with a paring knife. Using your own nail for reference, trace out the shape lightly using a paring knife. Carefully peel off the outer layer of hot dog skin to reveal the nail shape.
- Next cut 3 straight lines under the nail bed of the hot dog finger being careful not to cut all the way through.
- Finally move down to the center of the hot dog and cut the knuckle shape. Start with a semi circle facing down, followed by two straight lines, and then a semi-circle facing up to complete the knuckle.
- Complete the steps with the remaining hot dogs.
- Boil hot dogs according to package instructions.
- After hot dogs are boiled, drain them and then fry for a few minutes in a hot pan until golden. You can add a little oil to he pan if necessary.
- Dip the bottom of the hot dog finger in a generous amount of ketchup “blood” and place it in a bun.
- Repeat with remaining hot dogs and serve immediately.